Proximate Composition and Caloric Content of Halwa Produced in the Urban West Region, Zanzibar

Abstract

Information on food composition is important not only for the power of the market, but also for the health and safety of consumers. Halwa consumption in Zanzibar, especially in the urban west region, has increased with limited nutrition information and a lack of regulatory supervision. This study aimed to determine the proximate composition, total sugar content (sucrose) and caloric content of groundnut-enriched halwa produced in the urban west region of Zanzibar. A total of 13 samples were collected for laboratory analysis. Moisture content, ash content, crude protein, crude fat, crude fibre, acid insoluble ash, acidity of extracted fat and total sugar were determined by AOAC methods 925.49, 900.2, 920.176, 920.177, 960.39, IS 6287 and ZNS 574:2023, respectively. The halwa samples had a total sugar content ranging from 26.06% to 51.54%, moisture content from 13.61% to 26.15%, ash content from 0.03% to 0.48%, acid insoluble ash from 0.01% to 0.252%, crude protein from 0.06% to 3.61%, crude fat from 1.79% to 4.77%, acidity of extracted fat as oleic acid from 2.43% to 4.72% and crude fibre ranged 8.12% to 15.21%. The carbohydrate and energy contents of the halwa were in the range of 61.44% to 70.94% and 267.14 kcal to 324.16 kcal, respectively. All the 13 samples did not conform to the requirements of Zanzibar Standard for halwa (ZNS 574:2023) concerning moisture and fat content, while seven (samples complied with ZNS 574:2023 concerning the acidity of extracted fat as oleic acid. Only one sample did not conform to ZNS: 574: 2023 in terms of the acid-insoluble ash parameters. All samples were in accordance with the requirements of ZNS 574:2023 concerning sugar content.